Instructions
Preparing the Bolognese sauce
- Chop the garlic and slice the onions.
Sauté them in a little olive oil.
- Slice the carrots, chop the celery, and add them to the pan along with the ground meat.
Sauté over medium-high heat.
- After a few minutes, add the red wine and let it cook until it has evaporated.
- Next, add the chopped tomatoes, water, and herbs.
Season with salt and pepper, cover, and simmer over low heat for 45 minutes.
Making the béchamel sauce
- Warm the milk.
In a saucepan, melt the butter, then add the flour.
- Whisk until the mixture is smooth. Gradually
add the warmed milk, stirring constantly.
- Once the mixture has thickened, season with nutmeg, salt, and pepper.
Cook for another 5 minutes over very low heat, stirring constantly, then cover and set aside.
Assembly and baking
- Preheat the oven to 200°C.
Grease a baking dish.
Start by spreading a thin layer of béchamel sauce, followed by lasagna noodles, Bolognese sauce, more béchamel sauce, and Parmesan cheese.
- Repeat the process, and for the top layer of lasagna, use only béchamel sauce.
Top with grated Comté cheese and dot with a few knobs of butter.
- Bake for about 25 minutes.